Instructions

Combine paprika, chipotle pepper, adobo sauce, garlic, cumin, caraway, and olive oil in mortar. Pound with pestle until a paste forms. Season with salt and pepper. Spread half of harissa paste over chicken. Cover. Refrigerate at least 4 hours or overnight. Brush chicken with oil. Season with salt and pepper. Grill over medium heat, turning, until cooked through, about 9 minutes (chicken should reach 165°F.). Serve with Tabouli and remaining harissa. Serves 4.

Pour water over bulgur in large mixing bowl. Cover. Let stand until water is absorbed and bulgur is tender, about 20 minutes. Set aside until cool. Add parsley, mint, onions, and tomatoes. Toss to mix. Combine oil, lemon juice, and salt in separate bowl. Add to bulgur mixture. Mix well. Serve chilled. Serves 4.

Recipe Notes

Wine Recommendation— Tassel Ridge Steuben Harissa is a flavorful but strong seasoning, so we need a fruity wine with some body. Made entirely from Steuben grapes, Steuben from Tassel Ridge Winery will work perfectly. Steuben is a light, fruity, semi-sweet rosé with cherry and apple notes and just a hint of cinnamon on the nose and cherry and apple flavors on the palate with a slightly spicy, tangy finish. Serve chilled. — Bob Wersen, Owner, Tassel Ridge Winery